Pasta Primavera (Kruppa)

22.10.2008 | Author: Cook | Posted in Asparagus
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Pasta Primavera (Kruppa)


Servings: 6
Ingredients: 

  • 1 lb Fettucini
    • 

  • 1/4 c  Oil; olive
    • 

  • 2    Garlic cloves; chopped
    • 

  • 1/2 ts Oregano
    • 

  • 1/2 ts Basil
    • 

  • 1 c  Broccoli florets
    • 

  • 1 c  Cauliflower florets
    • 

  • 1 c  Artichoke hearts
    • 

  • 1 c  Asparagus spears; cut in 1'
    • 

  • 1 c  Green peppers; chopped
    • 

  • 1 c  Cherry tomatoes; halved
    • 

  • 1/2 c  Parmesan cheese
    •

Cook fettucini in boiling salted water until al dente. As pasta cooks,
heat olive oil in large skillet and saute garlic for 2-3 min. Add herbs
and vegetables and saute quickly over high heat until vegetables are tender
but crisp. Toss drained pasta with vegetables. Sprinkle with Parmesan
cheese. Per Serving: Cholesterol (mg): 2 Fat (grams): total 12; saturated 0
Exchanges: bread/starch 3; vegetable 2; fat 2; other 0 Calories: 366 From:
‘The Love Your Heart (Low Cholesterol) Cookbook’ by Carole Kruppa. Courtesy
of Theresa Merkling from R-Cuisine conference

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